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Title:
FLOW AGENT
Document Type and Number:
WIPO Patent Application WO/2018/002297
Kind Code:
A1
Abstract:
Provided herein is a rice husk particles wherein at least 90%, by weight, of the total weight of the particles, has a diameter less than 25 µm.

Inventors:
DONNELLY, Jeffrey W. (Firmenich Incorporated 250 Plainsboro Road, Plainsboro, New Jersey, 08536, US)
VAN SLEEUWEN, Rutger (Firmenich Incorporated 250 Plainsboro Road, Plainsboro, New Jersey, 08536, US)
ZHANG, Jian (Firmenich Incorporated 250 Plainsboro Road, Plainsboro, New Jersey, 08536, US)
Application Number:
EP2017/066258
Publication Date:
January 04, 2018
Filing Date:
June 30, 2017
Export Citation:
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Assignee:
FIRMENICH SA (1 route des Jeunes PO Box 239, 1211 GENEVA 8, 1211 GENEVA 8, 1211, CH)
International Classes:
C11B9/00; A23L27/00; A23P10/00; A23P10/43
Other References:
CHUNHUI HE ET AL: "Conveying characteristics and resistance characteristics in dense phase pneumatic conveying of rice husk and blendings of rice husk and coal at high pressure", POWDER TECHNOLOGY, vol. 227, 14 February 2012 (2012-02-14), pages 51 - 60, XP028495794, ISSN: 0032-5910, [retrieved on 20120214], DOI: 10.1016/J.POWTEC.2012.02.014
ZHOU HAO ET AL: "Experimental investigation on the flow characteristics of rice husk in a fuel-rich/lean burner", FUEL, vol. 164, 30 November 2015 (2015-11-30), pages 1 - 10, XP029305503, ISSN: 0016-2361, DOI: 10.1016/J.FUEL.2015.09.077
DATABASE WPI Week 201208, Derwent World Patents Index; AN 2012-B13732, XP002773733
S. ARCTANDER: "Perfume and Flavor Chemicals", 1969
"Fenaroli's Handbook of Flavor Ingredients", 1975, CRC PRESS
M. B. JACOBS: "Synthetic Food Adjuncts", 1947, VAN NOSTRAND CO., INC.
Attorney, Agent or Firm:
DUREISSEIX, Valérie (Firmenich SA 1, route des Jeunes PO Box 239, 1211 Geneva 8, 1211, CH)
Download PDF:
Claims:
CLAIMS

1. Rice husk particles wherein at least 90%, by weight, of the total weight of the particles, has a diameter less than 25 μπι.

2. The rice husk particles as recited in claim 1 wherein at least 75%, by weight, of the total weight of the particles, has a diameter less than 15 μπι.

3. The rice husk particles as recited in claim 2 wherein at least 50%, by weight, of the total weight of the particles, as a diameter less than 10 μπι.

4. Rice husk particles wherein at least 50%, by weight, of the total weight of the particles, has a diameter less than 10 μπι, and at least 75%, by weight, of the total weight of the particles, has a diameter less than 15 μπι, and at least 90%, by weight, of the total weight of the particles has a diameter less than 25 μπι.

5. The rice husk particles of as recited in claim 4 wherein at least 50%, by weight, of the total weight of the particles, has a diameter less than 5 μπι, and at least 75%, by weight, of the total weight of the particles, has a diameter less than 10 μπι, and at least 90%, by weight, of the total weight of the particles has a diameter less than 15 μπι.

6. Rice husk particles wherein at least 70%, by weight, of the total weight of the particles, has a diameter less than 5 μπι up to about 15 μπι.

7. The rice husk particles of claim 6 wherein the particles have a volume mean diameter of about 8 μπι to about 12 μπι.

8. The rice husk particles of claim 7 wherein the particle have a volume mean diameter of about 10 μπι.

9. Rice husk particles wherein at least 90%, by weight, of the total weight of the particles, has a diameter less than 5 μπι up to about 25 μπι.

10. The rice husk particles of claim 9 wherein the particles have a volume mean diameter about 8 μπι to about 22 μπι.

11. The rice husk particles of claim 10 wherein the particles have a volume mean diameter of about 20 μπι.

12. A spray dried powder comprising a flavor or fragrance, a carrier and up to about 5% rice husk particles wherein the powder has flowability of about no more than 1,000 Pascal/kg.

13. A method of making rice husk particles comprising milling rice husk such that at least 70% of the particles, by weight, of the total weight of the particles has a diameter less than 5 μπι up to about 15 μπι.

14. A method of making rice husk particles comprising milling rice husk such that rice husk particles wherein at least 90%, by weight, of the total weight of the particles, has a diameter less than 5 μπι up to about 25 μπι.

15. The methods as recited in claim 13 or 14 wherein the milling comprises ball milling.

16. The methods as recited in claims 13 or 14 wherein the milling comprises jet milling.

Description:
FLOW AGENT

FIELD

The technical field relates to spray dried formulation of flavors or fragrances.

BACKGROUND

Delivery systems for the controlled release of flavor or fragrance compounds and methods of making them have been reported. Flow agents are used to make spray dried particles easier process and handle. There is a market need of natural flow agent for improving powder flow properties. A rice by-product (rice husk such as Nu-Flow ® from RIBUS, Inc.) is available on the market. However, Nu-Flow has not been reported to function effectively as a flow agent for a poor-flowing spray dried powder. This invention describes a composition of rice hull particles with specified particle size and size distribution which significantly improves the functionality of rice hull as a natural flow agent. It is desirable to find flow agents that contain natural ingredients.

SUMMARY

Provided herein are Rice husk particles wherein at least 90%, by weight, of the total weight of the particles, has a diameter less than 25 μπι.

Further provided herein are rice husk particles wherein at least 75%, by weight, of the total weight of the particles, has a diameter less than 15 μπι.

Also provided herein are rice husk particles wherein at least 50%, by weight, of the total weight of the particles, has a diameter less than 10 μπι.

Provided herein are rice husk particles wherein at least 50%, by weight, of the total weight of the particles, has a diameter less than 10 μπι, and at least 75%, by weight, of the total weight of the particles, has a diameter less than 15 μπι, and at least 90%, by weight, of the total weight of the particles has a diameter less than 25 μπι.

Provided herein are rice husk particles wherein 70%, by weight, of the total weight of the particles, has a diameter less than 5 μπι up to about 15 μπι. Further provided herein are rice husk particles wherein 90%, by weight, of the total weight of the particles, has a diameter less than 5 μπι up to about 25 μπι.

Also provided herein is a spray dried powder comprising a flavor or fragrance, a carrier and up to about 5% rice husk particles wherein the powder has flow-ability of about no more than 1 ,000 Pascal/kg.

Further provided herein is a method of making rice husk particles comprising milling rice husk such that 70% of the particles, by weight, of the total weight of the particles has a diameter less than 5 μπι up to about 15 μπι.

Further provided is a method of making rice husk particles comprising milling rice husk such that rice husk particles wherein 90%, by weight, of the total weight of the particles, has a diameter less than 5 μπι up to about 25 μπι.

DETAILED DESCRIPTION OF THE FIGURES

Figure 1 shows the Avalanche energy of orange spray dry powder with rice husk or silicon dioxide added as flow agent. The control is without flow agent.

Figure 2 shows an electron micrograph of rice husk before milling

Figure 3 shows an electron micrograph of rice husk after ball milling (first stage) for 72 hours

Figure 4 shows an electron micrograph of rice husk after ball milling (second stage) for 114 hours

Figure 5 shows the particle size distribution of rice husk before and after 1 st stage ball milling for 72 hours and 2 nd stage ball milling for 144 hours.

Figure 6 shows the avalanche energy of orange spray dry powder with 1 st stage ball milled rice husk added as flow agent. The control is rice husk without ball milling.

Figure 7 shows the avalanche energy of orange spray dry powder with 2 nd stage ball milled

Nu-Flow ® added as flow agent. The control is Nu-Flow ® without ball milling.

DETAILED DESCRIPTION

For the Summary, Description and Claims, the use of "or" means "and/or" unless stated otherwise. Similarly, "comprise," "comprises," "comprising" "include," "includes," and "including" are interchangeable and not intended to be limiting. It is to be further understood that where descriptions of various embodiments use the term "comprising," those skilled in the art would understand that in some specific instances, an embodiment can be alternatively described using language "consisting essentially of" or "consisting of".

In one embodiment, at least 50%, by weight, of the total weight of the particles, has a diameter less than 10 μπι, and at least 75%, by weight, of the total weight of the particles, has a diameter less than 15 μπι, and at least 90%, by weight, of the total weight of the particles has a diameter less than 25 μπι.

In one embodiment, at least 70%, by weight, of the particles have a diameter less than 8 μπι up to about 12 μπι, particularly, about 10 μπι.

In one embodiment, at least 90% by weight, of the particles have a diameter less than 8 μπι to about 22 μπι, particularly of about 20 μπι.

In one embodiment, provided here is a method of making rice husk particles comprising milling rice husk such that at least 70% of the particles, by weight, of the total weight of the particles has a diameter less than about than 8 μπι up to about 12 μπι, more particularly at about 10 μπι.

In one embodiment, provided here is a method of making rice husk particles comprising milling rice husk such that 90% of the particles, by weight, of the total weight of the particles has a diameter less than about than 8 μπι up to about 22 μπι, more particularly at about 20 μπι.

In one embodiment the rice husk particles have at least 40%, by weight, of the total weight of the particles has a diameter less than 10 μπι. More preferably, at least 50%, by weight, of the total weight of the particles has a diameter less than 10 μπι. More preferably, at least 60%, by weight, of the total weight of the particles has a diameter less than 10 μπι. More preferably, at least 70%, by weight, of the total weight of the particles has a diameter less than 10 μπι. Even more preferably, at least 80%, by weight, of the total weight of the particles has a diameter less than 10 μπι. Even more preferably, at least 90%, by weight, of the total weight of the particles has a diameter less than 10 μπι.

In one embodiment, the milling process comprises ball milling.

In one embodiment, the milling process comprises jet milling. In one embodiment, the particles are processes claimed herein are useful for making flavor or fragrance formulations.

In one embodiment provided herein comprises a flavor or fragrance, a carrier and up to about 5% rice husk particles wherein the powder has flowability of about no more than 1,000 Pascal/kg. By "flavor or flavoring composition", it is meant here a flavoring ingredient or a mixture of flavoring ingredients, solvents or adjuvants of current use for the preparation of a flavoring formulation, i.e. a particular mixture of ingredients which is intended to be added to an edible composition or chewable product to impart, improve or modify its organoleptic properties, in particular its flavor and/or taste. Flavoring ingredients are well known to a person skilled in the art and their nature does not warrant a detailed description here, which in any case would not be exhaustive, the skilled flavorist being able to select them on the basis of his general knowledge and according to the intended use or application and the organoleptic effect it is desired to achieve. Many of these flavoring ingredients are listed in reference texts such as in the book by S. Arctander, Perfume and Flavor Chemicals, 1969, Montclair, N.J., USA, or its more recent versions, or in other works of similar nature such as Fenaroli's Handbook of Flavor Ingredients, 1975, CRC Press or Synthetic Food Adjuncts, 1947, by M. B. Jacobs, van Nostrand Co., Inc. Solvents and adjuvants of current use for the preparation of a flavoring formulation are also well known in the art.

In a particular embodiment, the flavor is limonene flavor. In another embodiment, the flavor is a lemon flavor.

In another embodiment, the flavor is berry flavour.

In another embodiment, the flavor is peppermint flavor.

In another embodiment, the flavor is menthol flavor.

Flavors that are derived from or based on fruits where citric acid is the predominant, naturally- occurring acid include but are not limited to, for example, citrus fruits (e.g. lemon, lime), limonene, strawberry, orange, and pineapple. In one embodiment, the flavors are lemon, lime or orange juice extracted directly from the fruit. Further embodiments of the flavor comprise the juice or liquid extracted from oranges, lemons, grapefruits, key limes, citrons, Clementines, mandarins, tangerines, and any other citrus fruit, or variation or hybrid thereof. In a particular embodiment, the flavor comprises a liquid extracted or distilled from oranges, lemons, grapefruits, key limes, citrons, Clementines, mandarins, tangerines, any other citrus fruit or variation or hybrid thereof, pomegranates, kiwifruits, watermelons, apples, bananas, blueberries, melons, ginger, bell peppers, cucumbers, passion fruits, mangos, pears, tomatoes, and strawberries.

In a particular embodiment, the flavor comprises a composition that comprises limonene, in a particular embodiment, the composition is a citrus that further comprises limonene.

In another particular embodiment, the flavor comprises a flavor selected from the group comprising strawberry, orange, lime, tropical, berry mix, and pineapple.

The phrase flavor includes not only flavors that impart or modify the smell of foods but include taste imparting or modifying ingredients. The latter do not necessarily have a taste or smell themselves but are capable of modifying the taste that other ingredients provides, for instance, salt enhancing ingredients, sweetness enhancing ingredients, umami enhancing ingredients, bitterness blocking ingredients and so on.

In a further embodiment, suitable sweetening components may be included in the particles described herein. In a particular embodiment, a sweetening component is selected from the group consisting of sugar (e.g., but not limited to sucrose), a stevia component (such as but not limited to stevioside or rebaudioside A), sodium cyclamate, aspartame, sucralose, sodium saccharine, and Acesulfam K or mixtures thereof.

The dry particles provided herein may be suitable for conveying flavors to beverages, fluid dairy products, condiments, baked goods, frostings, bakery fillings, candy, chewing gum and other food products.

Beverages include, without limitation, carbonated soft drinks, including cola, lemon- lime, root beer, heavy citrus ("dew type"), fruit flavored and cream sodas; powdered soft drinks, as well as liquid concentrates such as fountain syrups and cordials; coffee and coffee- based drinks, coffee substitutes and cereal-based beverages; teas, including dry mix products as well as ready-to-drink teas (herbal and tealeaf based); fruit and vegetable juices and juice flavored beverages as well as juice drinks, nectars, concentrates, punches and "ades"; sweetened and flavored waters, both carbonated and still; sport/energy/health drinks; alcoholic beverages plus alcohol-free and other low-alcohol products including beer and malt beverages, cider, and wines (still, sparkling, fortified wines and wine coolers); other beverages processed with heating (infusions, pasteurization, ultra high temperature, ohmic heating or commercial aseptic sterilization) and hot-filled packaging; and cold-filled products made through filtration or other preservation techniques.

Fluid dairy products include, without limitation, non-frozen, partially frozen and frozen fluid dairy products such as, for example, milks, ice creams, sorbets and yogurts.

Condiments include, without limitation, ketchup, mayonnaise, salad dressing, Worcestershire sauce, fruit-flavored sauce, chocolate sauce, tomato sauce, chili sauce, and mustard.

Baked goods include, without limitation, cakes, cookies, pastries, breads, donuts and the like.

Bakery fillings include, without limitation, low or neutral pH fillings, high, medium or low solids fillings, fruit or milk based (pudding type or mousse type) fillings, hot or cold make-up fillings and nonfat to full-fat fillings.

In one embodiment, the encapsulated flavors provide an initial burst of flavor followed by a sustained release of the flavors.

In another aspect, a plasmolysed micro-organism cake and glass particles encapsulating the cake contain a higher load of flavor or fragrance over what is typically achieved for example through typical extrusion processes.

Particular fragrances that may be used herein are selected from the group consisting of l-Pentyl-2-propenyl acetate, Hexylcinnamic aldehyde, 8,12-epoxy-13,14,15,16- tetranorlabdane, Tricyclo[5.2.1.0(2,6)]dec-3,4-en-l-yl acetate , Coumarine, 2-Pentyl-l- cyclopentanol, Cyclamen aldehyde, a-Damascone, Dihydromyrcenol, pentadecenolide, methyl ionone, Lilial , Linalol, cis-4-( 1,1 -dimethyl)- 1-cyclohexyl acetate, 3-methyl-(4,5)- cyclopentadecen- 1 -one, Tetrahydro-2-isobutyl-4-methyl-4(2H)-pyranol, γ- methyl-benzene pentanol, Hexyl salicylate, and Vertofix Coeur.

The following Examples are illustrative only and are not meant to limit the scope of the claims, the summary or any invention presented herein. EXAMPLES

Introduction

Nu-Flow® rice husk made by RIBUS Inc. was evaluated as flow agent. The composition of Nu-Flow® is described in Table 1. The mineral content is about 16-22%. A Firmenich spray dried powder was used as an example (Control) of a poor flowing powder.

Table 1. Product composition of Nu-Flow rice husk

In the below experiments, the dynamic flowability of spray dried powders was evaluated using a Revolution Powder Analyzer (Mercury Scientific Inc., Newtown). The flowability of the powder was measured directly using the avalanche energy. The powder analyzer was set at rotation rate of 0.6 RPM, imaging rate of 30 frames per second, and total of 128 avalanches.

Particle size distribution was determined by Beckman Coulter LS 13 320 equipped with a powder module.

Example 1

Silicon dioxide or rice husk was added to the Firmenich control powder ("Control") and mixed. The resultant powder mixture was blended manually (the powder was shaken in a small bag) until uniformly mixed. A sample was taken for analysis of flow properties. Figure 1 provides a summary of the flow characteritics of the powders. The control had an avalanche energy of over 1400 Pascal/kg indicating poor flowability. When 0.05% silicon dioxide was added to the control powder, the avalanche energy decreased to about 300 Pascal/kg indicating that silicon dioxide is an effective flow agent. However, when Nu- Flow was added to the control powder (up to 4% by weight), the avalanche energy was 1100 Pascal/kg (4% of addition) indicating that rice husk as is does not function effectively as a flow agent.

As shown in Example 1, rice husk did not function effectively as a flow agent for a poor- flowing spray dried powder. It was hypothesized that the rice husk did not function effectively because of its large particle size as compared to silicon dioxide that it typically used as a flow agent for powders comprising flavors and fragrances. Ball milling was used to reduce the size of the rice husk. The ball milling was carried out in two stages. The first stage ball milling parameters are provided below:

1) Stainless Steel mill jar with 1230 cc capacity;

2) Rotation speed of mill jar: 210 RPM;

3) Stainless Steel Bead (W.W. Grainger Inc.): 25.4 mm (2 balls), 9.5 mm (151 balls), & 6.4

(99 balls) mm with total volume of mixed ball set of about 100 cc;

4) Volume ratio of Nu-Flow ® powder to stainless steel beads: 50:50;

5) First stage ball milling time: 72 hours

Ball milling significantly reduced the particle size and size; distribution of Nu-Flow (see Table 2, Figures 2 and 3, 5).

After first stage ball milling for 72 hours, the particle sized of the rice husk was measured. After ball milling for 72 hours, 77.9% of particles were shown to be less than 10 μπι and 90% by weight of particles were shown to be less than 14.8 μπι. The size reduced rice husk was evaluated as a flow agent. Ball milled Nu-Flow ® was added to the Control at different levels ranging from 0 to 2% by weight of the powders. The resultant powder mixture was blended manually until uniformly mixed. Sample was taken for analysis of flow properties. We found that particle size reduction of Nu-Flow ® rice husk greatly improved its functionality as a flow agent. When 2% ball milled Nu-Flow ® was added to the Orange Spray Dry Powder, the avalanche energy was decreased from 1484 to 678 Pascal/kg. When 2% Nu-Flow ® as is was added, the avalanche energy was 1453 Pascal/kg. This clearly demonstrates that particle size and particle size distribution of Nu-Flow are critical in order to function effectively as a flow agent. The sample collected after first stage ball milling was subjected to a second stage ball milling using the same device but with smaller balls (3100 stainless steel balls with 4 mm diameter). The 2 nd stage ball milling further reduced the particle size and size distribution of the Nu-Flow ® rice husk (see Table 2, Figures 2 and 4, 5). After 144 hours of 2 nd stage milling, 89.0% by weight of particles are less than 10 μπι and 90% by weight of particles are less than 10.2 μπι.

The Nu-Flow ® after 2 nd stage ball milling was evaluated as a flow agent. Balled milled Nu-Flow ® was added to the Control at different levels ranging from 0 to 1 % by weight. The resultant powder mixture was blended manually until uniformly mixed. Samples were taken for analysis of flow properties. When 0.75%, 2 nd stage ball milled Nu-Flow ® rice husk was added to the Control, the avalanche energy decreased from 1484 to 825 Pascal/kg (see Figure 6). When 2% Nu-Flow ® rice husk was added without milling, the avalanche energy was 1453 Pascal/kg. This confirmed that Nu-Flow could be an effective flow agent after size reduction.

Table 2. Particle size distribution of Nu-Flow before and after ball milling

d 43 , volume mean diameter;

** d5o, d 7 5, dw defines the upper size range of 50%, 75%, and 90% by weight of particles, respectively.